We asked you about your favorite gluten-free flours earlier today, and I wanted to chime in with one more: my favorite. Over the last several years as more and more gluten-free recipes worth trying have surfaced, it seems as though I've had a constant stock of coconut flour in my pantry. It's 100% gluten free and is loaded with fiber and packs a protein punch as well. It has quickly become my go-to flour for baked goods, gravies and even smoothies. You heard me — smoothies.
In the popular imagination, the Stone Age diet contains one thing: meat. But according to a paper published this week, people across Europe were grinding and eating grains as flour 20,000 years before the dawn of agriculture.
Does this mean the end of the Caveman Diet? Let's hope so.
While we haven't given up on making our own soba noodles, we do have almost an entire bag of leftover buckwheat flour just begging to be used in creative and interesting ways. We've had whole buckwheat groats a few times, but we have less experience with the ground flour. Any suggestions?
We never even considered milling our own grain until we started doing a lot more multi-grain baking and cooking. Those quinoa and spelt flours get expensive! It sure would be nice to buy the whole-grains or nuts for these flours in bulk and grind them ourselves at home. Do any of you do this?
King Arthur Flour has been our flour of choice ever since we first started baking. It's a reliable product of consistently high-quality, and definitely can't be blamed for any of our baking flops! We are so happy to see the company come out with a line of gluten-free flours and mixes so more people can benefit from their excellent products!
This is the book we've been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them. A cookbook that goes beyond just substituting whole grains for all-purpose flour and actually explores what each kind of grain has to offer. No matter what kind of baking you do, you'll want to check out this cookbook!
Sifting is a way to lighten flour that's gotten packed down in a bag during storage and shipping. It's also useful for mixing dry ingredients together and making sure there aren't any stubborn clumps. You don't need a fancy sifter (though they're great fun!), but a few basic kitchen tools you probably already have.
Good flour tortillas are a thing of beauty. Once you know the taste of fresh handmade tortillas, well lets just say you're missing out. Before we were making them ourselves we would drive across town to pick up the best of the best, but not any more because making them is as simple as mix, roll, heat and eat!
Also called doppio zero flour, this ingredient is sometimes listed in Italian recipes like pizza dough and pasta. It can be pretty difficult to track down, and then hard on the wallet when you do. What is it, and is it really necessary for authentic Italian cooking?